A Plain Christmas Pudding for Children

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 300 min Total: 300 min
Yield: 9.0 – 10.0 children
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

1 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 lb. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
3/4 lb. of stoned raisins ↝ Raisins [Dried fruits]
3/4 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
3/4 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
3 or 4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
milk ↝ Milk, NFS [Milk, reduced fat]
2 oz. of candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1 teaspoonful of powdered allspice ↝ Spices, allspice, ground [Spices and Herbs]
1/2 saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]

Garnish

a sprig of holly
a little pounded sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked, and dried.
Mix these with the other dry ingredients, and stir all well together.
Beat and strain the eggs to the pudding, stir these in, and add just sufficient milk to make it mix properly.
Tie it up in a well-floured cloth, put it into boiling water, and boil for at least 5 hours.
Serve with a sprig of holly placed in the middle of the pudding, and a little pounded sugar sprinkled over it.

Original Text

A PLAIN CHRISTMAS PUDDING FOR CHILDREN.

1327. INGREDIENTS.—1 lb. of flour, 1 lb. of bread crumbs, 3/4 lb. of stoned raisins, 3/4 lb. of currants, 3/4 lb. of suet, 3 or 4 eggs, milk, 2 oz. of candied peel, 1 teaspoonful of powdered allspice, 1/2 saltspoonful of salt.

Mode.—Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked, and dried. Mix these with the other dry ingredients, and stir all well together; beat and strain the eggs to the pudding, stir these in, and add just sufficient milk to make it mix properly. Tie it up in a well-floured cloth, put it into boiling water, and boil for at least 5 hours. Serve with a sprig of holly placed in the middle of the pudding, and a little pounded sugar sprinkled over it.

Time.—5 hours. Average cost, 1s. 9d.

Sufficient for 9 or 10 children. Seasonable at Christmas.

RAISINS.—Raisins are grapes, prepared by suffering them to remain on the vine until they are perfectly ripe, and then drying them in the sun or by the heat of an oven. The sun-dried grapes are sweet, the oven-dried of an acid flavour. The common way of drying grapes for raisins is to tie two or three bunches of them together, whilst yet on the vine, and dip them into a hot lixivium of wood-ashes mixed with a little of the oil of olives: this disposes them to shrink and wrinkle, after which they are left on the vine three or four days, separated, on sticks in a horizontal situation, and then dried in the sun at leisure, after being cut from the tree.

Notes

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